Air-Fryer Salmon Burgers with Tomato Chutney
By Sam BlockPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
¾ cup canned diced tomatoes, drained and patted dry1 tablespoon packed light brown sugar 2 teaspoons cider vinegar ¼ teaspoon table salt, divided¼ teaspoon ground black pepper, divided2 scallions, white and green parts separated and sliced thin¼ cup chopped fresh cilantro, divided12 ounces skinless salmon fillets, cut into 1-inch pieces3 tablespoons panko bread crumbs 1 tablespoon plain yogurt 2 teaspoons lemon juice 2 hamburger buns, toasted if desired2 leaves Bibb lettuce
Before You Begin
The chutney can be made up to three days in advance, making burger night easier. If using wild salmon, cook the burgers until they register 120 degrees. This recipe can be easily doubled.
Instructions
- Microwave tomatoes, sugar, vinegar, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl until mixture is thickened, about 8 minutes, stirring halfway through microwaving. Let chutney cool completely, then stir in scallion greens and 1 tablespoon cilantro. Season with salt and pepper to taste; set aside for serving. (Chutney can be refrigerated for up to 3 days.)
- Pulse salmon in food processor until there is even mix of finely minced and coarsely chopped pieces, about 2 pulses, scraping down sides of bowl as needed. Stir panko, yogurt, lemon juice, scallion whites, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining 3 tablespoons cilantro together in large bowl. Fold in salmon gently until just combined.
- Lightly spray base of air-fryer basket with canola oil spray. Using your lightly moistened hands, divide salmon mixture in half, shape into 2 lightly packed balls, and flatten each ball gently into 1-inch-thick patty. Press center of each patty with your fingertips to create ¼-inch-deep depression.
- Arrange patties in prepared basket, spaced evenly apart. Place basket into air fryer and set temperature to 350 degrees. Cook until burgers are lightly browned and centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 6 to 8 minutes, flipping burgers halfway through cooking. If desired, arrange bun tops and bottoms cut side up in now-empty basket. Return basket to air fryer, set temperature to 400, and cook until buns are lightly toasted, 4 to 6 minutes. Serve burgers on buns, topped with chutney and lettuce.
Time
45 minutesYield
Serves 2Ingredients
¾ cup canned diced tomatoes, drained and patted dry
1 tablespoon packed light brown sugar
2 teaspoons cider vinegar
¼ teaspoon table salt, divided
¼ teaspoon ground black pepper, divided
2 scallions, white and green parts separated and sliced thin
¼ cup chopped fresh cilantro, divided
12 ounces skinless salmon fillets, cut into 1-inch pieces
3 tablespoons panko bread crumbs
1 tablespoon plain yogurt
2 teaspoons lemon juice
2 hamburger buns, toasted if desired
2 leaves Bibb lettuce
Ingredients
¾ cup canned diced tomatoes, drained and patted dry
1 tablespoon packed light brown sugar
2 teaspoons cider vinegar
¼ teaspoon table salt, divided
¼ teaspoon ground black pepper, divided
2 scallions, white and green parts separated and sliced thin
¼ cup chopped fresh cilantro, divided
12 ounces skinless salmon fillets, cut into 1-inch pieces
3 tablespoons panko bread crumbs
1 tablespoon plain yogurt
2 teaspoons lemon juice
2 hamburger buns, toasted if desired
2 leaves Bibb lettuce
Ingredients
¾ cup canned diced tomatoes, drained and patted dry
1 tablespoon packed light brown sugar
2 teaspoons cider vinegar
¼ teaspoon table salt, divided
¼ teaspoon ground black pepper, divided
2 scallions, white and green parts separated and sliced thin
¼ cup chopped fresh cilantro, divided
12 ounces skinless salmon fillets, cut into 1-inch pieces
3 tablespoons panko bread crumbs
1 tablespoon plain yogurt
2 teaspoons lemon juice
2 hamburger buns, toasted if desired
2 leaves Bibb lettuce
Why This Recipe Works
We paired these burgers with a quick, sweet-tangy tomato chutney that is easily made in the microwave. Since the chutney uses pantry ingredients (brown sugar, cider vinegar, and canned tomatoes), you can make it any time and use it instead of ketchup. For our quick-cooking burgers, we preferred to chop the salmon in the food processor for a textured combination of finely minced and coarsely chopped pieces. We bound the patties with crunchy panko (and a little yogurt) so that they held their shape but weren't mushy. We gave the patties some freshness by combining the panko-salmon mixture with cilantro, lemon juice, and scallion whites.
Before You Begin
The chutney can be made up to three days in advance, making burger night easier. If using wild salmon, cook the burgers until they register 120 degrees. This recipe can be easily doubled.
Instructions
- Microwave tomatoes, sugar, vinegar, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl until mixture is thickened, about 8 minutes, stirring halfway through microwaving. Let chutney cool completely, then stir in scallion greens and 1 tablespoon cilantro. Season with salt and pepper to taste; set aside for serving. (Chutney can be refrigerated for up to 3 days.)
- Pulse salmon in food processor until there is even mix of finely minced and coarsely chopped pieces, about 2 pulses, scraping down sides of bowl as needed. Stir panko, yogurt, lemon juice, scallion whites, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining 3 tablespoons cilantro together in large bowl. Fold in salmon gently until just combined.
- Lightly spray base of air-fryer basket with canola oil spray. Using your lightly moistened hands, divide salmon mixture in half, shape into 2 lightly packed balls, and flatten each ball gently into 1-inch-thick patty. Press center of each patty with your fingertips to create ¼-inch-deep depression.
- Arrange patties in prepared basket, spaced evenly apart. Place basket into air fryer and set temperature to 350 degrees. Cook until burgers are lightly browned and centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 6 to 8 minutes, flipping burgers halfway through cooking. If desired, arrange bun tops and bottoms cut side up in now-empty basket. Return basket to air fryer, set temperature to 400, and cook until buns are lightly toasted, 4 to 6 minutes. Serve burgers on buns, topped with chutney and lettuce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments